If you’re longing for a comforting, nostalgic meal that delivers big on flavor without fuss, you’ll fall head over heels for these Old-Fashioned Salmon Patties. This classic dish is the kind of recipe you keep coming back to: simple, affordable, and packed with savory satisfaction in every bite. Whether you remember them from your grandmother’s kitchen or you’re discovering them for the first time, Old-Fashioned Salmon Patties are the perfect way to turn humble pantry staples into something truly special.
Ingredients You’ll Need
One of the best things about Old-Fashioned Salmon Patties is how they rely on a handful of straightforward ingredients, each playing a key role in the final flavor and texture. There’s nothing fancy here—just the essentials that come together for pure comfort and taste.
- Salmon: Canned pink salmon makes this recipe both convenient and flavorful; just be sure to drain and flake it well, removing any bones or skin for the best texture.
- Onion: Finely chopped onion adds a subtle sharpness and keeps the patties juicy.
- Green Bell Pepper (optional): For a pop of color and a gentle, fresh crunch, toss in some green bell pepper.
- Eggs: These act as the binder, holding your patties together perfectly.
- Breadcrumbs or Crushed Saltine Crackers: Either choice gives the patties structure and a satisfying bite—saltines will add a hint of extra saltiness.
- Mayonnaise: Just a touch makes the mixture rich and moist without overpowering the salmon flavor.
- Lemon Juice: Brightens up the dish and balances the richness of the salmon.
- Worcestershire Sauce: Adds a savory, umami depth that takes these from simple to irresistible.
- Salt and Black Pepper: The classic seasoning duo that enhances every ingredient.
- Vegetable Oil: Perfect for frying, giving the patties a crisp, golden crust.
How to Make Old-Fashioned Salmon Patties
Step 1: Prepare the Salmon Mixture
Begin by draining your canned salmon thoroughly and flaking it into a large mixing bowl. Take a moment to pick out any large bones or pieces of skin—some folks don’t mind them for extra calcium, but removing them creates a smoother patty. Add the chopped onion, green bell pepper (if you like a little crunch and color), eggs, breadcrumbs or crushed saltines, mayonnaise, lemon juice, Worcestershire sauce, salt, and pepper. Stir everything together gently but thoroughly until the mixture is evenly combined and moist but not wet.
Step 2: Shape the Patties
Using clean hands or a scoop, form the salmon mixture into 6 to 8 even patties, about half an inch thick. Press them together firmly so they hold their shape, but don’t compact them too much—you want them tender, not dense. If the mixture feels too loose, add an extra spoonful of breadcrumbs or crackers until it comes together nicely.
Step 3: Heat the Oil
Place a large skillet over medium heat and pour in the vegetable oil. Give it a minute or two to get hot—test it by dropping in a tiny bit of the mixture; it should sizzle gently. This ensures your Old-Fashioned Salmon Patties develop that irresistible golden crust without absorbing too much oil.
Step 4: Fry the Patties
Carefully lay the patties in the hot skillet, working in batches if needed to avoid crowding. Fry each patty for 3 to 4 minutes per side, or until beautifully golden brown and crispy. Use a spatula to turn them gently so they stay intact. Once done, transfer the patties to a plate lined with paper towels to drain off any excess oil.
Step 5: Serve and Enjoy
Serve your Old-Fashioned Salmon Patties warm, straight from the skillet. They’re fabulous with a squeeze of lemon, a dollop of tartar sauce, or your favorite hot sauce on the side. Prepare yourself for the happy faces around the table—it’s comfort food at its finest!
How to Serve Old-Fashioned Salmon Patties
Garnishes
Give your Old-Fashioned Salmon Patties a finishing touch with a sprinkle of fresh chopped parsley, a few thin lemon wedges, or even a light dusting of paprika for a pop of color. A classic dollop of tartar sauce or a drizzle of hot sauce adds extra flavor and makes each bite even more delicious.
Side Dishes
These savory patties pair beautifully with all sorts of sides. Try serving them alongside creamy mashed potatoes, a crisp garden salad, or buttery green beans. If you’re in the mood for Southern comfort, coleslaw and cornbread are fantastic choices. Don’t forget a few pickle slices or some fresh tomato for brightness!
Creative Ways to Present
For a fun twist, tuck your Old-Fashioned Salmon Patties into soft burger buns with lettuce, tomato, and a swipe of mayo for a satisfying sandwich. Or break them up over a leafy green salad, toss them into wraps, or even serve them as bite-sized appetizers with toothpicks for dipping. The possibilities are endless and always crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Old-Fashioned Salmon Patties, let them cool completely, then transfer them to an airtight container. They’ll keep well in the refrigerator for up to three days, making them perfect for easy lunches or dinners later in the week.
Freezing
To freeze, arrange cooled patties in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top bag or freezer-safe container, separating layers with parchment paper. They’ll stay fresh for up to two months—just label the container so you don’t forget about them!
Reheating
For the best texture, reheat Old-Fashioned Salmon Patties in a skillet over medium heat until warmed through and crispy again. You can also use a 350°F oven for about 10 minutes. The microwave works in a pinch, but the patties may lose some of their signature crunch.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Cooked, flaked fresh salmon works beautifully in this recipe—just be sure it’s well-drained and cooled before mixing with the other ingredients. It’s a great way to use up leftover salmon from another meal.
What can I use instead of breadcrumbs or saltine crackers?
If you’re out of breadcrumbs or crackers, try using panko, crushed cornflakes, or even cooked quinoa. The goal is to give the patties structure and help them hold together, so feel free to get creative with what you have on hand.
How do I keep my patties from falling apart?
Make sure the mixture isn’t too wet or too dry—add a little more binder (breadcrumbs, crackers, or egg) if needed. Press the patties firmly together when shaping, and handle them carefully when flipping during frying.
Can I make these gluten-free?
Yes! Simply swap in your favorite gluten-free breadcrumbs or crackers. Double-check that your Worcestershire sauce is gluten-free as well, and you’ll have delicious patties everyone can enjoy.
What sauces go best with Old-Fashioned Salmon Patties?
Classic tartar sauce is always a winner, but you can also try remoulade, a squeeze of fresh lemon, creamy dill sauce, or your favorite hot sauce for a bit of heat. Don’t be afraid to experiment!
Final Thoughts
There’s something so comforting and satisfying about homemade Old-Fashioned Salmon Patties. Whether you’re introducing them to your family for the first time or recreating a favorite from your own childhood, these patties always deliver. Give them a try in your own kitchen—they’re sure to become a new classic at your table, too!
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Old-Fashioned Salmon Patties Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6–8 patties 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Old-Fashioned Salmon Patties are a classic American dish made with canned pink salmon, finely chopped onions, and optional green bell peppers. They are mixed with eggs, breadcrumbs, and flavorful seasonings, then pan-fried to golden perfection. Crisp on the outside and tender inside, they’re perfect for a quick and nutritious main course, served warm with tartar sauce, hot sauce, or fresh lemon.
Ingredients
Main Ingredients
- 2 cans (14.75 ounces each) pink salmon, drained and flaked
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper (optional)
- 2 large eggs
- 1/2 cup breadcrumbs or crushed saltine crackers
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
Instructions
- Prepare the Mixture: In a large bowl, combine the flaked salmon (removing any large bones or skin), finely chopped onion, green bell pepper if using, eggs, breadcrumbs, mayonnaise, lemon juice, Worcestershire sauce, salt, and black pepper. Mix thoroughly until the ingredients are evenly combined.
- Form Patties: Shape the salmon mixture into 6 to 8 patties, each about 1/2 inch thick, ensuring they hold together well to avoid breakage during cooking.
- Heat the Oil: Warm the vegetable oil in a large skillet over medium heat, preparing it for frying the patties evenly.
- Fry the Patties: Place the patties in the hot oil in batches, cooking each side for 3 to 4 minutes or until they turn golden brown and achieve a crispy exterior.
- Drain and Serve: Remove the cooked patties and drain them on paper towels to absorb excess oil. Serve warm with your choice of tartar sauce, hot sauce, or a squeeze of fresh lemon.
Notes
- These salmon patties pair wonderfully with tartar sauce, hot sauce, or a fresh lemon wedge for added flavor.
- Leftover patties can be refrigerated for up to 3 days and reheated in a skillet or oven for best texture.
- For a gluten-free option, substitute breadcrumbs with gluten-free crackers or oats.
- Ensure to remove any large bones or skin from the canned salmon for a better texture and taste.
Nutrition
- Serving Size: 1 patty
- Calories: 220
- Sugar: 1 g
- Sodium: 410 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 95 mg
